Pepper Steaks

• 2 pounds beef top round steak
• 2 cups each sliced green, sweet red and yellow peppers (1/2-inch strips)
• 1 can (7 ounces) mushroom stems and pieces, drained
• 2 medium onions, quartered and sliced
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (15 ounces) tomato sauce
• 1/4 cup cornstarch
• 1/4 cup cold water
• Hot mashed potatoes

1. Cut steak into serving-size pieces. Place in a 5-qt. slow cooker. Add the peppers, mushrooms, onions, water, salt and pepper. Pour tomato sauce over the top.
2. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
3. Using a slotted spoon, remove beef and vegetables; keep warm. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into cooking juices; cover and cook on high for 15 minutes or until thickened. Serve with beef, vegetables and mashed potatoes.

beef, peppers, mushroom stems, onions, water, salt, pepper, tomato sauce, cornstarch, cold water, potatoes

Taken from www.tasteofhome.com/recipes/pepper-steaks/ (may not work)